For the Ragu: Heat a large sauté pan over medium-high with 2 tablespoons of Butter and 2 tablespoons of Oil. Add half of the Mushrooms, or enough to barely cover the bottom of the pan, and allow to cook for 1 minute without stirring. Season with Salt and continue to cook for 1 more minute. Begin to stir the Mushrooms, flipping them so they crisp on the all sides.
Once all the Mushrooms are cooked, cook the Shallot in the pan for 1-2 minutes, just to soften. Toss in the Garlic and cooked Mushrooms and cook until Garlic is fragrant.
1/4 cup Tomato Paste
Stir in the Tomato Paste and allow to cook until rust colored to develop a more robust flavor.
4 cups Chicken Stock 1 tablespoon Thyme leaves Salt Freshly Cracked Black Pepper
Ladle in the Chicken Stock to create sauce. Toss in Thyme Leaves and season with Salt and Pepper. Bring the mixture to a boil then reduce to a simmer. Cook for 15 minutes.
1/4 cup Cream (optional)
Stir in Cream, if using, and simmer for 1 minute before serving.
Helpful Tips: 1. Use whatever combinations of mushrooms you prefer. 2. Don’t let the mushrooms steam, make sure they brown. 3. Let the tomato paste turn the a rusty brown color. 4. Cut store bought polenta into 1-inch disks.